Chocolate Budino Recipe
pecan, pumpkin seed and maple granola, candied cherry
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Ingredients
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Chocolate Budino
Method
Preparation
- 1
Make the Chocolate Budino
In a saucepan, combine heavy cream, whole milk, and sugar. Heat over medium until steaming but not boiling.
- 2
In a bowl, whisk together egg yolks and cornstarch until smooth. Gradually add the hot cream mixture to the yolks, whisking constantly to temper.
- 3
Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened, about 5-7 minutes.
- 4
Remove from heat and stir in chopped dark chocolate, vanilla extract, and a pinch of sea salt until smooth.
- 5
Pour the budino into serving cups and refrigerate for at least 4 hours or until set.
- 6
Prepare Granola
Preheat the oven to 350°F (175°C). In a bowl, combine pecans, pumpkin seeds, maple syrup, and a pinch of salt. Spread on a baking sheet.
- 7
Bake for 10-15 minutes until golden, stirring halfway through. Let cool.
- 8
Candy the Cherries
In a small saucepan, combine sugar and water. Add pitted cherries and cook over medium heat until syrupy, about 10 minutes.
- 9
Remove cherries and let them cool on a parchment-lined tray.